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Meat: Veal Tongue Cooked and Fried with Horseradish Sauce

5 from 8 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 148 kcal

Ingredients
 

  • 1 Veal tongue 1.1 kg
  • 4 tbsp Dried vegetables
  • 300 ml White wine
  • 1 tbsp Salt
  • 10 Black peppercorns
  • 5 Allspice grains
  • 2 Bay leaves
  • Water
  • Horseradish SAUCE:
  • 1 small Diced onion
  • 2 tbsp Butter
  • 3 tbsp Flour
  • 1 tsp Powdered sugar
  • 100 ml White wine
  • 4 tbsp Freshly grated horseradish
  • Cooking broth
  • Lemon zest
  • Lemon juice
  • Chilli (cayenne pepper)
  • Cream
  • Salt and pepper
  • Lingonberry jelly

Instructions
 

  • In a suitable saucepan, add the water to the Bring ingredients to a boil, put in your tongue and simmer on a low flame for about 1 1/2 - 2 hours. Do a cooking test at the tip of your tongue.
  • It is perfect if the tongue is boiled the day before and can cool down in the broth overnight. Remove the tongue, cut into the skin on the thick end and peel it off to the tip and cut into thin slices. Strain the stock and use it for the sauce. After the sauce is finished, the meat slices are briefly seared in the pan with a little butter.
  • HORSE RADISH SAUCE: Heat the butter in a saucepan and sauté the onion. Dust the flour and icing sugar with the whisk and let light rise. Deglaze with the wine and gradually add the stock.
  • Approx. Simmer gently for 15 minutes, stir in the horseradish, lemon zest, juice and cream and season to taste with salt, pepper and cayenne, pressberry jelly. Leave to stand on the switched off hotplate for another 10 minutes.
  • The eyes were once again bigger than the stomach, so the leftover meat turned into a tongue salad.

Nutrition

Serving: 100gCalories: 148kcalCarbohydrates: 11.3gProtein: 1.7gFat: 6.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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